Pea Smash Toast with Coconut Yoghurt Spread

Cathedral Cove Naturals x Sarah Tanner

Our friend Sarah Tanner has created some incredible recipes for us as a part of her “meet the maker series” showcasing some of her favourite New Zealand food businesses.

Ingredients

4 pieces fresh bread, I used a quinoa sourdough

For the coconut yogurt spread…

½ cup of Cathedral Cove Naturals Natural Coconut Yoghurt
½ tsp of salt
3 tsp of lemon juice
¼ tsp of fresh cracked black pepper
2 tbs of coconut oil (melted)

For the pea smash…
½ cup of frozen peas defrosted in hot water
½ a ripe avocado
1 tbs of lemon juice
Salt and pepper to taste
Pinch of chilli flakes
Red onion slices to garnish, along with some fresh sprouts and a drizzle of oil such as avocado.

Instructions

Prepare the coconut yoghurt spread the day before, or 2 hours prior to allow it to set. Make it by whisking together all the ingredients and placing a recycled @cathedralcovenaturals jar and in the fridge.

When you are ready to serve your toast, prepare the pea smash by combining all the ingredients in a bowl and mashing with a fork, or potato masher.

Toast the bread, spread on the coconut yoghurt, top with a generous serve of the pea smash and finish with the garnishes. 

Both the coconut spread and the pea smash will keep in the fridge for up to 3 days.

Serves 2.